Deviled Eggs, Four Ways

Place 12 large eggs in a wide pot; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to low; simmer 10 minutes.

Drain the eggs and run under cold water to cool slightly. Peel and halve each egg lengthwise.

Scoop out the yolks and mash according to the specific recipe below.

Classic:

Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon Dijon mustard. Season with salt and pepper. Spoon into the egg whites; dust with paprika.

Green Goddess:

Mash the yolks with 1 avocado, 1/4 cup mayonnaise, 2 tablespoons lemon or lime juice and 1 teaspoon Dijon mustard. Season with salt and pepper. Spoon into the egg whites; top each with a pinch of sprouts.

Babaganoush:

Mash the yolks with 1/2 cup babaganoush. Season with salt and smoked pepper. Spoon into the egg whites; garnish each with a slice of kalamata olive.

BLT:

Remove the seeds from a medium tomato and chop the flesh, or halve a dozen cherry tomatoes. Set aside. Cook and cool 6 slices of bacon, then chop. Set aside. Thinly slice 2 lettuce leaves. Set aside. Mash the yolks with 1/2 cup mayonnaise, 1 teaspoon of lemon juice, 1 tablespoon of Dijon mustard and 2 tablespoons of chopped chives or green onion. Mix in salt and pepper to taste. Spoon into the egg whites. Top each with the tomato, bacon and lettuce.